Historically, most wines contained less than 14 percent alcohol - either because there wasn't enough sugar in the juice to attain a higher alcohol level, or because the yeasts died off when the alcohol reached 14 percent, halting the fermentation.
| Game | Time | WPM | Accuracy |
|---|---|---|---|
| 1358 | 2019-08-31 20:41:05 | 82.59 | 98% |
| 330 | 2018-11-07 22:27:04 | 66.88 | 97% |